Khlea or khlii (Arabic: الخليع) is a preserved meat, usually made with beef or lamb, originating from Morocco[1] and Algeria.[2][3] Khlea is made by cutting meat into strips and letting it dry in the sun after marinating it in garlic, coriander and cumin.[4] The meat is cooked in a mixture of water, oil and animal fat.[5] Upon cooling, the meat is submerged in more animal fat and left to dry. Khlea can be preserved for up to two years at room temperature.[6]
References
- ^ "All About Khlea: Morocco's Preserved Meat". Pint Size Gourmets. 2016-06-17. Retrieved 2018-03-31.
- ^ "Khliaa Ezir".
- ^ Bouayed, Fatima-Zohra (1981). Le livre de la cuisine d'Algérie (in French). Algeria: SNED. p. 382. ISBN 978-2201016486.
- ^ "Dried meat : Khlii". dafina.net. Retrieved 2018-03-31.
- ^ "How Preserved Meat Is Used on Moroccan Food". The Spruce. Retrieved 2018-03-31.
- ^ "Moroccan Preserved Meat - Khlii or Khlea". Taste of Maroc. 2017-09-08. Retrieved 2018-03-31.
This page was last edited on 18 June 2024, at 14:00